• Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a large pot of salted water for the potatoes. 
• Halve the baby potatoes (quarter larger potatoes).
• When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender, 12-18 mins.
• Once cooked, drain in a colander and return to the pot, off the heat. Keep uncovered so the potatoes can cool.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, halve, peel and thinly slice the onion.
• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the onion to the pan and fry until softened, stirring occasionally, 4-5 mins.
• Meanwhile, drain the sweetcorn.
• Add the sweetcorn and Central American spice to the pan and fry until fragrant, 2-3 mins. Remove from the heat and season with salt and pepper.

• In a bowl, mix together tomato paste, 1 tsp water and ½ tsp sugar (double both for 4p). 
• Pop the naans onto a lined baking tray.
• Divide the tomato sauce between the naans.
• Use the back of a spoon to spread the sauce evenly over the surface, leaving a 1cm border around the edge.

• Top the naans with the spiced sweetcorn and onion.
• Sprinkle the cheese over the top.
• Transfer your naanizzas to the top shelf of the oven and bake until the cheese is golden and bubbling, 6-7 mins.

• While the naanizzas bake, trim and thinly slice the scallion.
• When the potatoes are cooked and drained, stir through the aioli and sliced scallion to make your potato salad. 
• Season to taste with salt and pepper.

• When the naanizzas are ready, share between plates.
• Drizzle the BBQ sauce over the top.
• Serve the potato salad alongside.